The Ultimate Movable Feast
Pacific Rim Gala
Goat cheese fondue, pears, fennel, grilled rustic bread
Caprese Salad with heirloom tomato and buffalo mozzarella
Champagne-poached salmon fillet *(wood fired)
Savory cornbread pudding *(Dutch oven)
Wilted spinach with shallot butter
Dutch oven pound cake with lemon chiffon and fresh blueberries and
All great experiences have a good story. This is true with how we assemble our menu. Far and Away offers a wonderful salmon dinner… and here is the back-story:
The White Cane is a vessel in Bristol Bay fished by Randy Houghton for nearly 40 years. Randy was born with macular degeneration, a visual disorder that rendered him legally blind with only peripheral vision … hence, the name White Cane. In spite of his visual handicap, Randy, with the help of his crew and improved technology, is able to successfully operate his 32 foot fishing vessel in Bristol Bay waters.
Recently, the White Cane and a few other dedicated fishers decided to independently harvest their catch of sockeye with the goal of producing the finest quality of fish in Bristol Bay. They have assured that the sockeye are maintained at a temperature of 34 degrees while on the vessel. The fish are all carefully hand filleted to a D-drim grade, which means the belly fat is removed, leaving skin only on one side. The only equipment used is the pin bone removal machine. The fillets are then placed on trays skin-side down and sent into the blast freezer at 60 below zero.
Because their overall diligence and care, White Cane Sockeye Salmon is able to offer you #1 rated Wild Alaskan Sockeye Salmon. Our friends Randy and his wife, Janis, live in Coeur d’Alene, Idaho.